150 Minutes to Feel at Spain's Mugaritz
The ultra-creative Andoni Luis Aduriz explains his inspiration
Chef Andoni Luis Aduriz is a seasoned presenter; he travels to four or five congresses a year, so he knows how to put on a good show. He's also committed to being a role model for young chefs in search of a dream. Chef Luis Aduriz (the first of his two last names is Luis) opened Mugaritz in 1998 near San Sebastián. The restaurant has since become a laboratory for Experiential Cuisine. At Mugaritz, guests have "150 Minutes to Feel." Choice is taken off the table, as guests are served a 22-course tasting menu, with no à la carte options. And as Chef Luis Aduriz explains, their palates can't choose how they'll perceive taste. But each guest can choose how they will interact with the experience. Says the chef, "At Mugaritz, we want people to feel."
Chef Luis Aduriz demonstrated some of the exciting work that his team has developed at the restaurant, particularly experiments with heat-resistant molds and calcium carbonate. And together with his head of R&D, Javier Vergara, he tossed an example of those experiments, an egg constructed from mannitol sugar out, into the audience. The shells were part of a five-year Mugaritz quest to perfect a "broken egg" dessert, composed of the shell, cured egg yolks, egg yolk ice cream, and a mad scientist's zeal for innovation.
Chef Luis Aduriz demonstrated some of the exciting work that his team has developed at the restaurant, particularly experiments with heat-resistant molds and calcium carbonate. And together with his head of R&D, Javier Vergara, he tossed an example of those experiments, an egg constructed from mannitol sugar out, into the audience. The shells were part of a five-year Mugaritz quest to perfect a "broken egg" dessert, composed of the shell, cured egg yolks, egg yolk ice cream, and a mad scientist's zeal for innovation.
"We don't show this here to say, "look what we´ve done,'" said Luis Aduriz. "We do this so that anybody who wants to can pick up the thread. The possibilities are endless."
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